Tartare has always been one of favourite dishes. Salmon Tartare, Tuna Tartare, Steak Tartare, I love them all.
A few years ago I was visiting my family in Montreal, and my family and I went to this charming little restaurant called “Les Entretiens”. It was packed, as every good restaurant should be. We started with a glass of white wine, and ordered their Salmon Tartare to share. It was made with apples and crème fraîche, and who knows what other amazing ingredient. Needless to say it was scrumptious, so good that when I decided I wanted to make Salmon Tartare about a year ago, this is the very first thing that came to mind.
I didn’t know much about making a Tartare then, but I knew I wanted apples in it. See a year ago I didn’t have a blog yet, so whatever amazing recipe I made that day is lost forever. But I promise you the one I made two days ago will blow your mind!
First thing I should mention is I made my own mayo. You don’t have too but honestly it takes about 2 minutes and it’s so much better than store bought. Just do it. I even posted a mayo recipe, just for you. Click here for mayo recipe.
Next thing I’d like to talk about is salmon. There are many different varieties that would work just fine for a Tartare, a milder fish in my opinion works better, but if you are unsure just ask the staff at the fish store. I used wild Coho and it worked beautifully.
Also when choosing a fish for a Tartare, Sashimi, Sushi or any other dish where the fish is eaten raw, make sure you double check that it is Sashimi Grade. Sashimi grade basically just means that it is safe to eat raw. In order for that to happen the fish either has to be: Frozen at -20° C (-4° F) for 7 days; or. Frozen at -35° C (-31° F – “flash frozen”) for 15 hours. This process is important and would ensure that any parasites in the fish are killed.
For the apples you can use anything but I recommend that you use a more sour variety such as Granny Smith. I used some beautiful local Sunrise apples which are my absolute favourite and also happen to be crunchy and sour. Crunchy is also an important factor here. You know how certain varieties of apples are a bit more soft in texture, don’t use that, you need the crunch.
I served this beauty with a light salad made of arugula, sprouts, avocado, garden tomatoes, cucumbers and toasted almonds. I also made some crostinis (which weren’t for me, obviously), just as something to eat the Tartare with. Delish!